Pumpkin Cream Cheese Danish Recipe

Nancy Piran | The Bitter Side of Sweet

Pumpkin Cream Cheese Danishes are desserts, breakfasts, brunch items.. you name it, these little bakery treats are where it's at. We're ready for Thanksgiving now.

Can you believe this is the first pumpkin dessert I’ve made this season? I don’t even know what I am doing with my life right now, but I need to hurry up because peppermint season will be here before we know it!

Pumpkin Cream Cheese Danish Photo

There are so many fabulous desserts right now that I can’t think straight - like this no bake pumpkin mousse cake with white chocolate or this pumpkin coffee cake. They are seriously the best!

But wait. Are danishes even dessert? I kind of feel like the answer could be yes or no depending on how you look at it.

Pumpkin Cream Cheese Danish Picture

A danish is a sweet pastry and because I don’t typically eat sweets for breakfast, I will just call this a dessert.

Looking online, it's hard to say why sweet pastries started being categorized as breakfast, maybe to go along the lines with croissants. Which is something I can totally get behind eating for breakfast!

Pumpkin Cream Cheese Danish Image

To make this pumpkin filling, I used my standard filling recipe that I use to make turnovers and hand pies.

Instead of using pumpkin pie spice, I went with a mixture of cinnamon, nutmeg and ginger. Basically, this was to control the amounts of each spice in the pumpkin mixture.

The first time I made them I added too much cinnamon, then backed it off a little. Cinnamon can be overbearing if you use to much of it.

Next, let’s talk about rolling out the puff pastry. Depending on how long you make your rectangle will determine how many pastries you get out of a sheet of puff pastry.

Pumpkin Cream Cheese Danish Pic

The first time I made this, I only got four pastries. That made for some really big pastries, which was just too much of a portion, so I made sure I rolled the pastry out super long.

After I cut the pastry, I played with the dough a little to make sure I had uniform squares before I added the cream cheese and pumpkin.

Now let’s assemble the pastries. The egg wash is super important to keep the pastry in its place after you fold in the corners.

File 1 - Pumpkin Cream Cheese Danish

Also, make sure to put a good helping of cream cheese on each pastry and press it down some it makes a well for the pumpkin. Next add a good helping of pumpkin mixture.

It’s also super important to add egg wash to the remainder of the pastry after the cream cheese and pumpkin are on. This will ensure that your pastry is a nice golden-brown color.

For more pumpkin desserts, how about this easy pumpkin bundt cake or miguelitos with pumpkin.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Pumpkin Cream Cheese Danish Recipe

    8 Servings


  • 1 sheet Puff Pastry, thawed
  • Egg Wash
For the Pumpkin Mixture:
  • 1 cup Pumpkin
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1 teaspoon Pure Vanilla Extract
For the Cream Cheese Mixture:
  • 8 ounces Cream Cheese, softened
  • 4 tablespoons Granulated Sugar
For the Glaze:
  • 1 cup Powdered Sugar
  • 1/2 tablespoon Milk
For Topping:
  • 1/2 cup Chopped Pecans


  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
  2. Roll out pastry into a large rectangle. Cut the pastry into 8 squares. Lay on baking sheet. Fold the corners toward the center. And press down. Brush with egg wash. Set aside.
  3. In a mixing bowl add cream cheese and sugar. Beat on medium high until creamy. Set aside.
  4. In a small bowl add pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla. Mix together.
  5. Place one tablespoon of cream cheese to the center of each pastry. Top with 1 tablespoon pumpkin mixture. Repeat till each pastry is filled.
  6. Brush the remaining uncovered pastry with egg wash.
  7. Bake for 15-18 minutes or until golden brown.
  8. Allow to cool for 5 minutes.
  9. Top with powdered sugar glaze and chopped pecans. (optional)


Cooking Method:
Puff Pastry
, , , , , , ,
Related Recipes:
Puff Pastry Recipes, Breakfast Recipes, Brunch Recipes, Pastry Recipes, Pumpkin Recipes, Cream Cheese Recipes, Baked Recipes, Easy Recipes
Recipe Yields:
8 danishes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nancy Piran
Recipe Yields: 8 danishes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Nutrition Facts

Serving Size 1 danish
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 176
Calories 366

% Daily Value*
Total Fat 22g
  Saturated Fat 10g
Sodium 86mg
Total Carbohydrate 38g
  Dietary Fiber 3g
  Sugars 23g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.